Wealden Times | WT179 | January 2017 | Health & Beauty supplement inside

Ginger chicken courgetti noodles
This stir-fry uses spiralized courgettes instead of noodles
(obtainable at the supermarket – no spiralizer required), so
is stodge (and gluten) free. Courgettes and chicken combine
well with the other health-giving ingredients for a clean and
bright light lunch or supper.
Serves 4
• 4 small chicken breasts,
cut into strips
• 1 red onion, sliced
• 1 lime juice & zest
• 1-2 small red chilies
(according to taste)
• 1 orange or red pepper,
sliced
• 1 tbsp soy sauce
• 1 tbsp vegetable oil
• 1 small bunch coriander,
roughly chopped, saving
some whole leaves for
garnishing
• around 400-500g
courgetti
For the marinade
• 2 tsp lime juice
• 2-3 cloves garlic, finely
minced/grated
• 3cm chunk of ginger,
finely grated
• 2 tsp sugar
1. Place the strips of chicken in a bowl and add marinade
ingredients. Leave, covered in the fridge, for at least an
hour.
2. The trick with stir-fry is not to overcook the vegetables,
so fry the marinaded chicken separately for around 10
minutes first, as this must be well cooked. Once the
chicken is cooked, put a pan of water on the hob and
steam the courgetti for around 3 minutes. Add the
other stir-fry ingredients to the chicken, and fry for 2-3
minutes (i.e. not long). Pile courgetti into bowls and
place chicken stir-fry on top. Garnish with coriander and
serve.
NB: If you’re still in the depths of Christmas leftovers, you
can use turkey instead of chicken in this dish.
You can find out what Jo’s been up to in her
garden and kitchen at hornbrookmanor.co.uk
129 wealdentimes.co.uk